Few people know that New York State is the second largest wine-growing region in North America after California. In some parts of New York, wine has been grown for a long time, but it remained more or less hidden from public view. In the search for more fruit-driven and at the same time lighter wines, however, New York State is now gaining recognition as a wine-growing region.
The most traditional winegrowing areas are located northwest of New York City on Lake Erie. Of the approximately 12,000 hectares of vineyards, 8,000 are located here. The lake has a moderating effect on warm summer temperatures and equally on cold winters. Mostly grapes are grown for juice production, which is why hybrid vines such as Concord are found here, rather than vinifera vines, which are suitable for wine production. There is also viticulture at the Fingerlakes, named after their shape. Here, vinifera vines are on the rise, primarily those suitable for the very cool climate such as Chardonnay and Riesling. Here, too, the waters have a moderating effect on the temperature extremes.
Vines for wine production are planted on calcareous clay slate, which is particularly suited to Riesling. Long Island near New York provides the most recent story, and perhaps the most promising. Lying at the height of Bordeaux, the peninsula is also often referred to as the "Bordeaux of North America".
Until 1973, attempts to grow grapes here on a commercial scale had failed. That is until Alex and Luisa Hargraves began planting vinifera vines on the northern part of the peninsula - with success. The climate is very moderately warm and humid, with severe frosts threatening in winter and spring. Grape varieties suitable for cool climates thrive here, which is why one finds primarily Chardonnay and Riesling. In suitable locations, even Pinot Noir, Cabernet Sauvignon and Merlot can be grown.
The soil of the total vineyard area of almost 500 hectares consists mostly of sand and clay.
